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Vanilla Custard Sauce, to Serve with Puddings

INGREDIENTS for sauce for medium-sized pudding. pint of milk, 2 eggs, 2 oz. of sugar, 10 drops of Bush's essence of vanilla. AVERAGE COST, 4d.

Beat the eggs, sweeten the milk; stir these ingredients well together, and flavour them with the essence of vanilla, regulating the proportion of this latter ingredient by the strength of the essence, the size of the eggs, &c. Put the mixture into a small jug, place this jug in a saucepan of boiling water, and stir the sauce one way until it thickens; but do not allow it to boil, or it will instantly curdle. Serve in a boat or tureen separately, with plum, bread, or any kind of dry pudding. Essence of bitter almonds or lemon-rind may be substituted for the vanilla, when they are more in ac cordance with the flavouring of the pudding VANILLA ICE CREAM. with which the sauce is intended to be served.

TIME. To be stirred in the jug from 8 to 10 minutes.

SEASONABLE at any time.